NABRUZZI TRATTORIA Inspection – January 24, 2024

High Priority 4

#3High Priority01B-01-4

High Priority – Dented can 1 roasted red pepper Roland

#4High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Cut leafy greens in can liner bags. Stored in reach in salad prep table

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line. Cold holding: cheese 48 f raw shrimp 48 f milk 48 f raw salmon 48 f employee moved to freezer. 2nd temp all to 43 f On counter Cold butter 62 f 2nd temp 43 f Cold holding: cut lettuce 47 f 2nd temp 43 pizza station employee moved to freezer 2nd temp 43 f **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#6High Priority41-18-4

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink Quaternary ammonia above 200-400 ppm

Intermediate 2

#7Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employee trainings expired

Basic 2

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat produce reach in cooler by kitchen exit employee removed to proper storage **Corrected On-Site**

Corrected On-Site

Florida Food Watch